| Servings | Prep Time | Cook Time |
| 4 | 10minutes | 25-30minutes |
| Servings | Prep Time |
| 4 | 10minutes |
| Cook Time |
| 25-30minutes |
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 3-4 garlic cloves large
- 1 cup arborio rice
- 1 1/2 cups vermouth extra dry
- 4 cups chicken broth
- 1/2 cup baby peas fresh or thawed
- 1/4 cup parmesan cheese
- Coarse salt kosher
- pepper fresh ground
- Truffle Oil
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Heat Chicken broth to simmer.
- In a medium-heavy skillet, melt the butter in the olive oil over medium heat. Add the garlic and sautè until fragrant, 1 to 2 minutes.
- Add the rice and continue to stir until the kernels are translucent and you can see the "eye" at the tip of the kernel. Do not let the rice or garlic brown.
- Add the vermouth to the rice mixture, stirring the rice away from the bottom and sides of the pan until the liquid is nearly absorbed.
- Add the hot broth, 1/2 Cup at a time, stirring constantly after each addition, until the liquid is nearly absorbed. Taste after 15 minutes to determine if the rice is firm to the bite.
- Stir in the peas and continue to add the hot broth, 1/2 cup at a time. Taste again after 5 minutes. The rice should be just tender to the bite.
- Remove from the heat, stir in the cheese, and season with salt and pepper to taste. Mound the risotto into warmed shallow bowls, drizzle with truffle oil, and serve steaming hot. Alternatively, pass the truffle oil at the table.
Recipe Notes
Fruity Olive Oil can be substituted for the Truffle Oil if unavailable.
This dish can be a main dish for two or a side dish for four.
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